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Guidelines for Seafood Retailers

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1. e raw seafood oysters sashimi tuna surimi products e cooked seafood whole or peeled prawns e smoked seafood smoked salmon or e marinated seafood pickled mussels Preventing contamination of ready to eat seafood is critical as there is no cooking step prior to consumption which would normally kill any food poisoning bacteria Ready to eat seafood should be separated from raw seafood during preparation This can be achieved by preparing at different times different locations or by using different equipment and utensils e g colour coded The vast majority of seafood is cooked prior to consumption either by manufacturers by retail outlets e g restaurants or fish amp chip shops or in the customer s home It is important to understand that raw seafood may contain bacteria and if it is not cooked sufficiently it could result in food poisoning Therefore it is essential that the cooking process will fully cook the seafood An internal temperature of greater than 60 C is required to kill bacteria It is not practical to check every piece of seafood that is cooked however you can verify that a particular cooking temperature and time will achieve an internal temperature of greater than 60 C Staff training and written instructions on the cooking of seafood will also help ensure effective cooking Take care not to overcook seafood as it can becomes tough and dry When cooking seafood in retail outlets minimise t
2. External Waste disposal area ST perro o sg Wu sp qo qe 1 Cleaning Method P Physical D Detergent S Sanitiser 14 Guidelines for Seafood Retailers How is pest control important to premises hygiene Pests are a potential source of contamination Flies cockroaches mice birds and animals all carry bacteria and if not controlled they can bring food poisoning bacteria into a premises The best cleaning and sanitising procedure can be destroyed if cockroaches or mice are active during the night Good personal hygiene and food handling practices can also be in vain if flies have access to food processing areas or seafood is not protected from flies To control pests two possible approaches that can be used e preventive measures and e elimination measures Preventive measures are the most effective approach and often the cheapest They aim to e prevent pest entry to the premises and e remove the food supply e g starve them out Elimination methods are used to control pests that gain access to premises These types of pest control methods are usually more expensive but may be required under certain circumstances The location of baits and the application of chemical sprays are particularly important because baits and sprays could contaminate seafood Baits must be located away from foods Foods and packaging materials must be protected from chemical sprays You may
3. 2 Plastic wrap any exposed flesh not covered by skin or shell to prevent contact with ice and melt waters 3 Layer seafood in a shallow container and surround bottom sides and between layers with an equal weight of crushed or shaved ice Fillets should be protected by sheets of plastic and lie flat with the skin side up to prevent gaping If the fillets are skinned the sides with the bloodline should be stored facing each other to prevent leaching of blood and discolouration of fillet Whole fish should be stored belly down and head to tail soldier stacking Whole crabs should be stored upside down Green prawns should be stored in an ice slurry 4 Cover the container during storage using lids or plastic wrap to prevent contamination 5 Melted water should be drained through a perforated base and collected in a tray underneath Melting can be slowed by placing the container in a chiller but care should be taken that the thermostat is not set below OC 6 Replace ice as it melts or becomes contaminated How do store seafood in a chiller coolroom or refrigerator Chiller cool room or refrigerator storage is often used as an effective method of controlling seafood temperature These environments however can dry out seafood and ice may also be needed to prevent dehydration If a chiller cool room or refrigerator is used for seafood storage it is important to e check the storage temperature regularly and record it at least daily
4. Storage temperatures can be recorded on a suitable form such as an Appliance Temperature Record e Rotate stock e Ensure there is sufficient air circulation and that the unit is not over stocked Open the chiller door as little as possible as temperature fluctuations will speed up biochemical and bacterial spoilage Ensure seafood juices are contained and if stored in the same refrigerator that cooked or ready to eat seafood is above raw seafood 20 Guidelines for Seafood Retailers How do I store live seafood Live seafood should be purchased from a reputable supplier and particular care taken during handling and storage If the live product dies it is frequently due to little cooling and it is very hard to determine the quality and safety of this product If this occurs it is advisable to remove the product from sale and dispose of it in a landfill waste to prevent the possible transmission of aquatic diseases DO NOT dispose of it through the stormwater drain Different species have different needs however they all should be e kept cool e kept moist e kept dark and e handled carefully To achieve the best survival and longest shelf life when live seafood is stored ensure that it is kept in the optimum temperature range to reduce mortality e Live lobster should be held in a tank with clean well aerated water between 10 C and 15 C e Live yabbies and marron should be held in clean well aerated w
5. while food poisoning that takes days to develop is caused by the bacteria growing in the gut of the consumer It is important to remember that food poisoning is a potentially life threatening condition Those more susceptible to food poisoning are infants the elderly and the sick Who is responsible for the increase in food poisoning There are three main groups that could be responsible for causing a food poisoning incident e the food manufacturer e the food service sector retail and catering or e the consumer The Australia New Zealand Food Authority ANZFA estimates that food manufacturers are responsible for 10 20 per cent the food service sector for 60 70 per cent and consumers for 10 30 per cent of food poisoning incidents Guidelines for Seafood Retailers How do you control seafood spoilage and prevent food poisoning Seafood spoilage cannot be stopped but it can be slowed to a minimum Reducing the temperature of seafood is the single most effective way of slowing spoilage obtaining maximum shelf life and preventing food poisoning Temperature control is critical for controlling the rate of seafood spoilage and preventing bacterial growth One day of shelf life 15 lost for every hour fish remains at room temperature 25 e Seafood at 10 C looks and feels as hard as seafood at 30 C yet it will deteriorate more rapidly Many factors influence seafood spoilage Table 1 displays factors that should b
6. bleached colour sour odour Skin is intact with bright glossy metallic colour Flesh is firm moist amp elastic not separating firmly attached to any bones Odourless slime pleasant salty sea smell from gut area no ammonia or fishy smell Shell is clean intact bright amp glossy Prawns should not have any blackspots an enzymic spoilage on the shell or a gritty feel about them Firmly attached head and limbs Moist firm white flesh Odourless to mild pleasant odour Bright skin no staining and intact Pure white very firm flesh not slimy No gritty feel about them Almost no smell Clean no sand mud barnacles Intact closed shell or closes when tapped No unpleasant odours Scallop flesh white to cream Mussel flesh white or orange Oyster flesh often grey Firm plump moist amp elastic flesh Orange roe firmly attached No excess liquid in package No unpleasant odours Hard frozen Package intact No ice build up indicates thawing and refreezing Individually plastic wrapped or layer packed with plastic sheets Bright and glossy colour no gaping of tissues Clean fresh frozen smell 35 Guidelines for Seafood Retailers Po e White or bleached patches on flesh indicate dehydration or freezer burn 36 Guidelines for Seafood Retailers Characteristics of fresh fish EN GENERAL APPEARANCE Iridescent opalescent and shining with no excess mucus and no
7. has tasted something they are more likely to buy it 40 Guidelines for Seafood Retailers Promote seafood that is in season as it will be at its best quality and cheapest price and utilise the up market image of seafood How can use promotional information Seafood is not only perceived as being healthy it is healthy Seafood is the complete nutrition package high in protein low in fat and containing essential vitamins and minerals This opens a opportunity to promote seafood as the healthy choice ideal food for health conscious consumers Nutritional characteristics of seafood that can be promoted to the customer include e high protein 100g serving of fish provides approximately one third of the recommended daily requirement of protein e contains all of the essential amino acids threonine valine methionine isoleucine leucine phenylalinine lysine arginine and histidine and many non essential amino acids taurine thought to help control blood pressure e low cholesterol e low in saturated fats e high in unsaturated fats e monounsaturated fats reduce the risk of coronary heart disease and cancer e polyunsaturated fatty acids Omega 3 fatty acids are found principally in seafood have a role to play in preventing coronary heart disease types of arthritis and possibly even cancer by lowering the level of triglycerides in the blood reducing blood clotting prevents hardening of the arterie
8. need to seek professional advice when deciding what pest control measures to use Elimination Measures __ _ Controlling waste materials Effective cleaning ee Cover all foods or store in lidded containers PO Effective pest control also requires routine premises inspections to look for signs of pest activity such as smears droppings gnaw marks This could be done weekly as part of the cleaning program Look in the places where activity may be expected such as inside cupboards underneath refrigerators and in drains Why is waste disposal important to premises hygiene Seafood waste is highly perishable and may generate offensive odours Seafood scraps and waste materials are a potential food supply for bacteria All pests require food and moisture to survive Waste materials are an important food supply for pests so controlling your waste will help control pests If you remove the food supply you can effectively starve them out and prevent them from breeding 15 Guidelines for Seafood Retailers Effective handling and disposal of waste would include e avoiding contact with protective clothing e washing hands after handling waste materials and e identifying waste bins and using lids Why is the maintenance of premises amp equipment important to premises hygiene The design of a food premises must e protect food equipment appliances and packing materials from the weather e enable easy and adequa
9. of lustre thick covering of dotted yellow with traces of viscera still attached mucus Smell musty mousey due to poor gutting Flesh easily peppery putrid or sour unpleasant removed from the backbone Peritoneal membrane easily torn gritty or sandy to the touch 37 Guidelines for Seafood Retailers How maintain seafood quality to the customer To maximise seafood quality during receipt storage preparation and customer service retail seafood outlets must e Handle seafood carefully e Separate and grade Maintain hygiene e Keep seafood cold e Keep seafood covered e Keep seafood moist e Keep seafood moving Fresh Vs Frozen Seafood The benefits of freezing seafood are a longer shelf life and supply is not subject to seasonal variations or weather conditions The disadvantages of freezing seafood may include deterioration of quality drip loss during thawing and the consumer s perception of freshness Incorrect freezing and freezer storage of seafood may result in e protein denaturing by enzyme action where proteins may lose their structure and thus their ability to hold moisture on thawing the flesh loses excessive moisture and looks dull white and spongy e ice crystal formation and cell damage due to slow freezing e oxidation of the oils resulting in rancid flavours e freezer burn The quality of frozen seafood depends on the speed of freezing Quick freezing of fresh seafood locks in flavou
10. that may cause sickness or e physical objects that may result in injury Contamination of seafood may result from exposure in the environment for example polluted waters or through direct contact during processing It is often during processing activities that bacterial contamination of seafood occurs Even hygienically produced seafood will have some bacteria on it after processing What is bacterial spoilage The most important cause of seafood spoilage is bacterial growth Bacteria live almost everywhere as they are present in water air mud from the sea floor external surfaces for example in slime and in the gut of all seafood Controlling bacteria can save money by reducing wastage and maintaining seafood quality Like most other living creatures bacteria need food moisture warmth and time to survive and multiply In a seafood premises the most likely sources of bacteria are Raw seafood Seafood contains bacteria in the gut and on the skin which can get on the flesh during processing The staff Carry all sorts of bacteria on and in them The most dangerous bacteria carried by food handlers are Staphylococcus aureus Golden Staph and gut bacteria like Salmonella and coli The premises Walls equipment and floors if not regularly and properly cleaned carry bacteria Pests amp vermin Rodents birds and insects can all bring bacteria into a food premises Waste materials Will actively grow bacteria Guideline
11. those employed in the seafood retail sector to develop knowledge and skills to improve their business Whether you are a seasoned retailer using the guidelines as a refresher or you are embarking on a new career I urge everybody in the seafood retail sector to utilise these guidelines to facilitate production of safe quality seafood for the domestic consumer f layer Peter Rogers Executive Director ii Guidelines for Seafood Retailers 1 INTRODUCTION This handbook offers assistance and guidance in the management of seafood safety and quality with each module providing practical information and advice on how to ensure seafood safety and quality during all stages of retail distribution and sale It can be inserted into your Food Safety Program for future reference and utilised for staff training Fresh seafood is one of the safest foods available but if people suspect that they have contracted an illness from food it is the seafood that frequently gets the blame In reality many food poisoning instances are caused by a variety of foods other than seafoods There is a public perception that seafood is high risk in fact in the cases attributable to seafood it is invariably the activities of the seafood handlers that have caused the problem Surveys suggest that food safety is of the utmost importance in the mind of the consumer Therefore it makes sense for the seafood industry and retail operators to be perceived as providing sa
12. through a sequence of changes that are readily detectable When assessing seafood quality the aim is to detect these changes using all your senses e Sight appearance and damage e Touch texture of flesh Smell odour of gills and flesh 34 Guidelines for Seafood Retailers e Taste flavour and texture of flesh Quality characteristics vary between the type of seafood and between species No single rule applies to all seafood however the following general quality characteristics can be used as a guide when selecting seafood Quality Characteristics Whole fish good quality Whole fish spoiled Fresh fish fillets Crustaceans prawns crabs lobster Squid and octopus Live shellfish mussels amp oysters Shellfish scallops mussels oysters Frozen seafood Flesh is firm moist amp elastic to touch springs back Smooth round eyes not sunken transparent cornea amp black shiny pupils Skin is intact with bright glossy metallic sheen Scales lying flat and attached firmly to skin undamaged fins Bright red gills with thin translucent mucus Glossy thin transparent and odourless body slime Fresh seaweed smell from gut and gill area no ammonia or fishy smell If gutted no protruding bones intact lining no discolouration Burst belly Pupils sunken cornea milky Skin has a thick milky mucus and scales missing Flesh is soft with no elasticity Gills are yellowish
13. CCP How do you reduce the risk of food poisoning outbreaks Traditionally food safety has been determined through premises inspection and end product testing This form of reactive control has proved costly and ineffective To reverse the increasing incidences of food poisoning the new proactive approach to managing food safety is the adoption of Food Safety Programs Developing a Food Safety Program will help a seafood business understand its product and process and will ensure controls are in place for identified food safety hazards The proactive approach of Hazard Analysis Critical Control Point HACCP has been adopted internationally by regulators and industry What is a Food Safety Program A Food Safety Program sometimes called a Food Safety Plan is a written document which details the businesses activities and responsibilities associated with the production of safe food It documents staff and operational requirements necessary to minimise the risk of food poisoning The food safety program will detail how a food business is going to maintain staff and premises hygiene and manage the safety of seafood from ingredient receipt during food preparation and storage through to customer delivery A Food Safety Program for a seafood retailer may comprise of e staff food hygiene training e documents describing staff and premises hygiene requirements GMP e a method for hazard identification and control HACCP e a food re
14. CP Plan utilising these guides and examples will build understanding and commitment What is a food recall procedure A food recall is the action taken to remove from sale distribution and consumption foods which may pose a safety hazard to consumers Foods that would pose a safety hazard to consumers would either contain e the growth of a bacterial pathogen e g Salmonella spp e toxic chemicals e g excessive addition of food additives chemical contamination or e harmful foreign bodies e g glass fragments A Food Recall Procedure documents the steps to be taken by a food business when it identifies it has produced or sold potentially unsafe food The procedure is used to trace the location of potentially unsafe food and documents the action to be taken to ensure that potentially unsafe food is effectively controlled to minimise consumer illness 31 Guidelines for Seafood Retailers Keeping good records of supplier deliveries supplier names type and quantity of seafood date received date of harvest will help perform an effective recall For more information on how to perform an effective food recall see the Australia New Zealand Food Authority ANZFA Food Industry Recall Protocol In Western Australia the WA Health Department coordinates an emergency plan called WESTPLAN HEALTH In the event of a seafood emergency the number to call is 08 9480 4960 This number is monitored 24 hours per day and works in conjunct
15. GUIDELINES FOR SEAFOOD RETAILERS FEBRUARY 2002 3 G AG 2 2 a gt z z s Y gt 7e ae WA SEAFOOD QUALITY lt lt gt N Ave Department of S OMI Fishe ries MANAGEMENT INITIATIVE Fa the future ES Guidelines for Seafood Retailers CONTENTS FOREWORD ll 1 INTRODUCTION 1 2 SEAFOOD SPOILAGE CAUSES AND CONTROL 2 3 PERSONAL HYGIENE 8 4 PREMISES HYGIENE 10 5 SEAFOOD HANDLING AND STORAGE 17 6 FOOD SAFETY PROGRAMS AND HACCP 26 7 MAXIMISING SEAFOOD QUALITY 34 8 PRESENTATION PROMOTION AND MARKETING 39 9 PRODUCT KNOWLEDGE AND CUSTOMER SERVICE 42 Guidelines for Seafood Retailers FOREWORD The Western Australian seafood retail industry is a dynamic environment in which to conduct business Changing consumer demands toward new products and increasing focus on value added and pre prepared seafood presents a new range of processes undertaken by today s seafood retailers To ensure food safety and quality now more than ever before seafood retailers must be well informed The economic benefit to the community that is derived from the fisheries resource is substantial From harvest through to end user the seafood industry is a large employer of people both directly and indirectly Seafood retailers carry the added responsibility of being the window through which the rest of the community views the industry These seafood retail guidelines are designed to give a foundation for
16. a 10 to 20 cm deep bed of ice and add an 8 cm high ice ridge along the back edge of the case Display cabinets should be sloped between 12 and 22 to assist cold air convection and have a wide straight drain to allow melt water and other fluids to drain away as quickly as possible Spraying seafood with an ice water mist approximately every hour or as needed will prevent dehydration and keeps the seafood looking moist The importance of temperature control Temperature control throughout the entire process of seafood receipt transport processing storage and display is critical to ensuring the retail sale of safe high quality seafood that has a maximum shelf life This sequence of temperature control is often referred to as the cold chain Because temperature control is critical to seafood safety and quality as well as having thermometers on or in all appliances e g refrigerators freezers display cabinets transport vehicles it is recommended that retailers have a portable thermometer that can accurately measure product temperatures to within 1 C 24 Guidelines for Seafood Retailers Transportation of seafood requires all the same controls to maintain safety and quality Transport vehicles should be maintained in a clean and hygienic state and transport methods refrigerated or use of ice should be capable of maintaining seafood at between 0 and 5 C 25 Guidelines for Seafood Retailers 6 FOOD SAFETY PROGRAMS AND HA
17. actices undertaken to prevent damage deterioration or contamination of food or ingredients These include setting requirements for staff and premises hygiene the maintenance of premises and equipment and providing appropriate equipment Before considering the safe preparation and storage of seafood the premises must be properly constructed inside and out equipment must be suitable for the purpose surfaces must be clean and staff must practise good hygiene 27 Guidelines for Seafood Retailers Implementing good manufacturing practices will ensure that the foundations are in place to be able to implement a Food Safety Program These GMPs will include subjects previously mentioned under earlier headings including premises staff storage and conditions Documented procedures or work instructions are the most effective way to prevent contamination from food handlers the premises and equipment These procedures ensure staff know their responsibilities perform their duties in a consistent manner and provide the basic operational requirements necessary for the production of safe seafood Procedures need to be simple and easily interpreted by staff and may include e flow diagrams pictures or graphical representations or e written text Procedures may be developed and implemented for the following activities e personal hygiene e cleaning and sanitation e pest and vermin control e waste disposal e facility and equipm
18. an alternative freezer or totally run stocks down Frozen seafood should be thawed in the refrigerator which may take some time so plan ahead and remember to e cover the seafood to protect it from contamination and dehydration e drain liquid from the thawing seafood e check regularly and e cook as soon as possible Do not thaw seafood at room temperature as the outer layers of the flesh may rapidly deteriorate while the inner layers remain frozen resulting in the development of off smells and flavours Seafood thawed in running water may become waterlogged and there may be some flavour loss The skin of whole fish that have been thawed in water may lose its gloss and sometimes become bleached How safe is my ice and water Ice and water has the potential to contaminate seafood and cause food poisoning if it is not manufactured or handled under hygienic conditions Retail seafood premises can minimise the risk of bacterial contamination of seafood from ice or water by e using only potable drinkable water to wash seafood and the premises e using only potable drinkable water to make ice e monitoring samples of the water supply 23 Guidelines for Seafood Retailers e regular cleaning and sanitising of ice storage facilities and ice machines e regularly replacing or sanitising filters e storing ice scoops hygienically so they do not become contaminated e practising good staff hygiene and e never re using ice a
19. ater between 10 C and 20 C e Live blue swimmer crabs should be held in clean well aerated water between 10 C and 20 C Claws should be fastened to prevent injury to one another e Live fish should be kept in clean well aerated water at a temperature in keeping with their natural habitat e Discard any bivalves that are not capable of closing when tapped Gaping shells where the soft tissue inside is exposed may indicate spoilage and thus should be treated with caution It is not always practical to keep seafood live in aquariums Indeed in particular cases such as oysters the eating quality may suffer if placed in an aquarium For specific conditions refer to the Australian Seafood User s Manual How do handle amp prepare seafood safely There are three main ways that seafood can be prepared for retail display or sale 1 Fresh preparation scaling filleting slicing and shucking 2 Cold processing marinating pickling smoking 3 Cooking During the handling and preparation of seafood the following points are important for maintaining food safety e Maintain good staff and premises hygiene e Never leave seafood at room temperature awaiting preparation e Return prepared seafood to a temperature controlled environment e Prepare small amounts at a time e Prevent unnecessary contact with seafood 21 Guidelines for Seafood Retailers Particular care should be taken when handling ready to eat seafood such as
20. call procedure and e a system for maintaining records reviewing the program and amending documents The complexity of a Food Safety Program will vary depending on the size of the business For some businesses the FoodSafe Plus Program may be appropriate while other businesses will have other requirements During the development and implementation of a Food Safety Program a retail seafood business will be expected to e systematically identify the potential hazards that may be reasonably expected to occur e identify where each identified hazard can be controlled and the means of control e provide for systematic monitoring of those controls e provide for appropriate corrective action when a hazard is found not to be under control e provide for regular review of the program by the food business to ensure its adequacy and e provide appropriate records to be made and kept by the food business The identification of potential food safety hazards and their methods of control may be achieved by utilising HACCP principles or by documenting them into procedures 26 Guidelines for Seafood Retailers Once developed the Food Safety Program is required to be maintained on site e reviewed at least annually to ensure its adequacy and e audited by a Food Safety Auditor A Food Safety Program requires review and audit activities to e ensure it has been effectively implemented e determine if it needs updating due to process chan
21. d Analysis Critical Control Points It is a proactive and preventive system for managing food safety The concept of HACCP was developed in 1959 to produce safe food for the NASA space program Since then its application during food manufacture transport and retail service has gained international acceptance HACCP requires a food business to look at all the steps in the process of manufacturing or supplying food e g ingredient receipt storage handling and preparation display and customer service identifying possible food safety hazards at each step and then putting controls in place to prevent the hazards from occurring HACCP uses a systematic approach for the identification evaluation and control of food safety hazards The development of a HACCP Plan utilises five preliminary steps and seven principles prescribed by Codex Alimentarius Codex Alimentarius meaning food law is a collection of internationally adopted food standards The five preliminary steps are 1 Assemble a HACCP team Describe the product Identify the intended use and consumers of the product Construct a process flow diagram On site verification of the flow diagram ide 30 Guidelines for Seafood Retailers After the HACCP team completes the five preliminary steps the following seven principles are applied Conduct a hazard analysis for each step in the process Determine the Critical Control Points Establish critical limits Es
22. d that it has been handled and stored safely Checking the following at receipt will confirm seafood safety and freshness e product temperature chilled seafood should be below 5 C but ideally between 1 5 and 2 C frozen seafood should be below 18 C e package condition and use by date of pre packaged seafood hygiene and cleanliness of the transport vehicle e a record of the species harvest date and location and supplier s name and e visual quality criteria as listed in this handbook To minimise the potential risk to consumers seafood retail outlets should be able to trace seafood back to the supplier This information is necessary to allow for rapid notification and effective recall if seafood contamination is suspected The results of any inspection should be recorded to provide permanent evidence of good supply This can be achieved by recording the information on the receipt or delivery docket or by using a Goods Received Inspection Record Inspection Result Comments amp Checked By e use by date Action Taken signature package condition e e product temperature ay assessmeni assessment If you are not happy with what you have received do not be afraid to reject the delivery and inform the supplier It may be a good idea not to purchase from them until they can demonstrate better control 17 Guidelines for Seafood Retailers Requiring your suppliers especially suppliers of processed ready to eat
23. ding frozen product at or below 30 C MAP modified atmosphere packaging Physical barrier prevents contact with oxygen Colder temperatures reduce level of oxidation Evacuates oxygen from the atmosphere surrounding the product replacing with another gas Dehydration The drying out of seafood causes a Using correct packaging Physical barrier prevents dehydration reduction of flavour juices and loss of Glazing where a thin coating Physical barrier prevents dehydration weight Severe dehydration of frozen of ice is applied to frozen seafood is referred to as freezer burn It product may result in a dry woody appearance Constant temperature of Temperature fluctuations result in the partial thawing the build up of icicles within pre packaged frozen product below and refreezing of product This process results in the goods 30 C rupture of cell walls and the loss of fluids from within the cell Physical Torn bruised cracked or crushed products Training staff in appropriate Staff realising the importance of correct handling damage are all results of rough handling handling and storage procedures and following these instructions techniques Using appropriate containers Containers that are suitable for protection of product for storage and handling Rigor Rigor mortis has three stages pre rigor Filleting should never occur The muscle contraction without a supporting skeleton Mortis rigor and post rigo
24. e used together to minimise the rate of seafood spoilage Guidelines for Seafood Retailers 3 PERSONAL HYGIENE Why is personal hygiene important People carry bacteria in their gut nose mouth ears hair and on their skin These bacteria are quite normal and do not affect us however if they are transferred to food they can grow to numbers that can cause food poisoning Staphylococcus aureus Golden Staph lives in the hair ears nose armpits groin cuts pimples and boils as well as under jewellery The intestines of humans can also contain salmonella and E Coli Bacteria can be transferred to our hands when we use the toilet scratch our face or sneeze into our hands Cross contamination of seafood with these bacteria can occur during any handling and preparation activity Good personal hygiene is therefore essential for the safe handling and preparation of seafood What is good personal hygiene Good personal hygiene is essential for preventing bacterial contamination of seafood and can be as simple as e washing your hands frequently e wearing clean protective clothing and e keeping yourself healthy and clean Seafood premises are required to provide a dedicated hand wash basin equipped with soap preferably liquid soap a supply of warm water nail brush and disposable paper towels or hot air dryer This basin is not to be used for any other activities e g washing seafood It is preferable to have foot knee or sol
25. enoid operated taps Staff should wash their hands with soap and warm water e before handling seafood e after handling raw seafood and before handling cooked seafood e immediately after using toilet e after eating or smoking e after performing cleaning duties e after handling any waste materials and immediately after coughing or sneezing into hands wiping nose scratching head face or body under protective outer clothing Washing hands must be done thoroughly or a lot of bacteria are left on the skin The correct method of hand washing involves the following steps Wet your hands with hot water Use soap to lather your hands and then rub lather up to your elbows Scrub under your finger nails with a brush Rub the lather between your fingers and hands for at least 30 seconds Rinse off all soap with warm water Dry your hands with a paper towel avoid cloth towels as they spread bacteria oh ze S Guidelines for Seafood Retailers 7 Do not touch your face clothes or other parts of your body after you have washed and dried your hands Protective clothing is used to protect the food from contamination and may include e hair covering caps or hair nets e apron e gloves and e enclosed footwear or boots Food handlers are required to maintain clean protective clothing that prevents food from coming into contact with any portion of their ordinary clothing The upper and lower torso is to be co
26. ent maintenance e product handling storage identification and traceability e food temperature measurement and thermometer calibration and e staff training Written procedures should be accessible to staff and become a useful tool for staff training What are food safety hazards and how are they controlled Before you can identify possible food safety hazards associated with your business you must first list all the steps used to obtain prepare and serve seafood to your customers These may include ordering or purchasing seafood transport from market to store receipt of seafood storage preparation steps such as scaling gutting filleting slicing or shucking processing steps freezing thawing marinating pickling smoking or cooking display for sale and sale to customer Once you have listed all the process steps you then need to identify all the potential hazards at each step then determine how you are going to control them There are three possible types of hazard that may make seafood unsafe e Biological contamination including bacteria viruses and parasites e Chemical contamination including pest control chemicals detergents and sanitisers e Physical contamination including metal plastic glass implements or containers jewellery and hair 28 Guidelines for Seafood Retailers Examples of some potential hazards that could be identified by a retail seafood business and possible methods of control a
27. estions are more likely to enhance their sales How important is customer service Staff appearance and manner have a marked effect on customer perceptions Positive memories are what motivate customers to return The objective of good service is to excite incite and delight the customer Good customer service may include such things as e smart appearance e speed of service e knowledgeable and experienced staff e polite and personal attitude and e building a relationship with your customer building loyalty Avoid over promising and under delivering as customers seek service not apologies Training staff in retail skills and product knowledge will enhance the customer s shopping experience and increase the sales of seafood 42
28. eturn business Take not of the best selling places in your display andutilise these to move older stock What is successful promotion amp marketing Most foods require promotion and marketing to entice customers Seafood is probably one of the least marketed flesh foods and the least understood by customers This gives the retail seafood businesses an opportunity to educate the customer and use new marketing ideas Promotional options for retail seafood businesses may include e face to face selling e displays and demonstrations e discounts giveaways or competitions e media advertising e g local newspaper joining an association to create more profile with your promotions and e value added convenience products To successfully promote and market seafood you must first know your customer and their needs Customers needs might vary depending on location and season but may include e good service e interesting displays and presentations promotional information e quality seafood and e price To obtain more information about your customer you may utilise e short questionnaires e a suggestion box opinions from tasting and e talking to your customers Encourage the completion of a questionnaire or the use of a suggestion box by offering a prize e g a voucher for the best suggestion of the month Utilise preparation and cooking displays that offer complimentary bite size samples Once a customer
29. fe quality food The following information will help retailers manage potential hazards and assist in staff training This should result in a higher degree of professionalism and greater customer confidence Research suggests that over a period of time this will result in an increase in sales and a more vibrant seafood industry Posters and a handbook on seafood retailing are available and complement these guidelines Guidelines for Seafood Retailers 2 SEAFOOD SPOILAGE CAUSES AND CONTROL What is seafood spoilage As every seafood retailer knows seafood is a very delicate food and if it is to reach the consumer in good condition it must be handled with care and speed Seafood spoilage is the physical and biochemical deterioration or breakdown of tissue in seafood As seafood spoils the external appearance undergoes great change particularly to the skin eyes gills flesh and organs At the same time the odour changes from an initial fresh sea odour to a sour fishy smell What is the result of seafood spoilage If seafood is not stored and handled correctly it can very quickly spoil and go off The following table outlines the undesirable consequences of seafood spoilage Spoilage Consequences Reduced shelf life Due to the action of bacteria enzymes and oxidation Off flavours and smells From the breakdown of tissue through the action of bacteria and enzymes Taints Off flavours that arise from contamination durin
30. g handling and preparation Reduced quality Deterioration of the visual physical and chemical characteristics of seafood from the action of bacteria and enzymes Food poisoning Predominantly from the contamination and growth of bacteria Seafood spoilage will dramatically reduce the shelf life of seafood The term shelf life refers to the time period that seafood can be stored and consumed before spoilage makes it unpalatable The shorter the shelf life the shorter the time you have to sell produce at the best possible price Guidelines for Seafood Retailers TABLE 1 What causes Seafood Spoilage Cause Effect Controlling Factor Mode of control Bacteria Live healthy fish can be covered in bacteria Temperature of seafood Prevents bacteria from growing or producing toxins while the flesh remains sterile After death below 5 C or incorrect handling can introduce bacteria to greater than 60 C Kills bacteria the flesh resulting in spoilage Seafood handlers and the environment are other sources that may result in bacterial spoilage and the resulting off odours and flavours Rapid processing Minimises the time when bacteria can grow Good storage practices Prevents cross contamination separation raw amp ready to eat Covering food Protects seafood from contamination Good handling methods Prevents contamination amp cross contamination Healthy amp hygienic staff Prevents contam
31. ges e remove any build up of materials e g around hand basins and equipment Step 4 Warm water rinse e rinse all detergent from the surfaces using warm potable removes dissolved water under pressure from the top down waste materials and cleaning chemicals Step 5 Apply sanitiser e very hot water greater than 75 C or an approved food kills any bacteria grade chemical sanitiser may be used present e apply the sanitiser to all surfaces by moving upwards from the bottom to the top and observing manufacturers instructions i e concentration contact time temperature Step 6 Hot water rinse e rinse all sanitiser from the surfaces using hot potable water removes sanitiser greater that 75 C under pressure from the top down Step 7 Flush drainage e flush the drainage system with high pressure water for system several minutes to prevent a build up of food residues and the possible production of odours Step8 Allow to air dry e ensure surfaces and equipment dry rapidly removal of water e do not dry surfaces with tea towels as they may re prevents any contaminate the surface if a towel is needed use a remaining bacteria disposable paper towel from growing Step 9 Inspect e inspect surfaces and equipment for cleaning effectiveness e determine if they look feel and smell clean i e look for streaks feel for grease residues wipe with a tissue to detect discolouration run you finger under bench tops move equipme
32. ges or the identification of new hazards and e verify that food safety is being achieved How train my staff Food hygiene training is essential to ensure staff understand their duties and responsibilities in relation to maintaining food safety and minimising the risk of food poisoning It is the responsibility of the proprietor to ensure that staff undertaking or supervising food handling operations have skills in food safety and food hygiene matters commensurate with their work activities Food hygiene training should cover the why and how of e bacteria and food poisoning e personal hygiene washing your hands protective clothing and staff illness or injury e premises hygiene cleaning program pest control waste disposal e food handling and storage Food hygiene training may include on the job instruction induction training in house training programs or course attendance The Seafood Industry Training Package has been developed for all sectors of the seafood industry Registered training providers are able to deliver fully certified training that is recognised in Australia and New Zealand An alternative to this is the FoodSafe Food Handler Training Program which is a simple in house training program that provides basic food hygiene information to food handlers For more information on these contact SOMI What is good manufacturing practice Good manufacturing practices GMP are all the activities and work pr
33. he time seafood is at room temperature Avoid coating or batter mixes becoming contaminated with bacteria by using small batches and replacing often How do freeze and thaw seafood safely The causes of seafood spoilage are retarded or eliminated when seafood is frozen After thawing however seafood again becomes subject to bacterial and other types of spoilage The faster you freeze seafood the longer its shelf life Slow freezing may speed up enzyme activity or will produce larger ice crystals which may damage the flesh and result in aloss of quality Ice crystal damage is obvious when seafood is thawed as a large amount of fluid can be lost resulting in dry tough flesh and a loss of flavour It is better to buy commercially frozen seafood than to poorly freeze it yourself If you have to freeze seafood the seafood must be of good quality fresh and it must be frozen as quickly as possible The following steps are recommended for the safe freezing of fish 1 Whole fish should be gilled and gutted 2 Wash whole fish both outside and inside and allow to drain 3 Pre chill the seafood e g in a refrigerator or an ice slurry preventing water contact with exposed flesh 22 Guidelines for Seafood Retailers Wrap the seafood in a clean plastic film or pack into a freezer bag Remove all the air as this will slow bacterial growth and prevent oxidation Label the seafood species weight date frozen Place the seafood int
34. ination amp cross contamination by disease Clean amp hygienic premises Prevents contamination amp cross contamination Using correct packaging Prevents bacteria from getting onto the seafood Enzymes Enzymes are present in the flesh and Temperature of seafood Slows the activity of enzymes various organs e g gut of all seafood between 2 C and 1 C note Between 1 5 C and 5 C enzyme activity is They function to break down food into increased energy After death enzymes will continue to function resulting in the break Temperature greater than Thorough cooking will halt enzyme activity down of flesh to a soft texture with 75 unpleasant odours and flavours Thorough wrapping Reduced exposure to air slows enzyme activity Oxidation Oils in seafoods will react with oxygen Correct packaging reduces Physical barrier prevents contact with oxygen the air over a period of time causing rancidity strong fishy odour and flavour Oily fish will become rancid faster than lean fish The bright red colour of muscle contact with oxygen such as vacuum packing or thorough wrapping Rapid processing Minimises length of time product is exposed to air Guidelines for Seafood Retailers will become dull and eventually turn brown Oxidation is a major cause of spoilage during prolonged freezer storage Dehydration will accelerate oxidation Glazing where a thin coating of ice is applied to frozen product Hol
35. ion with national emergency management plans Why are records important Your Food Safety Program and HACCP plan will generate monitoring records Records should be completed accurately be legible and be stored in an efficient manner Records are important to a retail seafood business because they are evidence of safe food handling and demonstrate a history of control your defence if implicated in a food poisoning outbreak and e an evaluation that can help to identify trends or recurring problems What are the benefits of a Food Safety Program As well as fulfilling proposed regulatory requirements and growing consumer demands the development of a Food Safety Program and HACCP Plan will also provide a retail business with many benefits Following are some of the potential benefits which may improve operational efficiency reduce costs and increase profits e Marketing tool for domestic and overseas markets e Safe preparation and service of food and the prevention of food poisoning e Maximum product shelf life Improved consumer satisfaction and increased market share e Better trained staff who understand their duties e Ability to display due diligence and protection from litigation Compliance with the National Food Safety Standards for Food Safety Program development and implementation Compliance with customer requirements e g supermarkets or Sydney Fish Market e Provides evidence that a b
36. ly scented hand creams or other cosmetics that could contaminate the seafood Do not eat or drink in food preparation or storage areas e Do not smok in food preparation or storage areas It is a good idea for seafood businesses to document their requirements for personal hygiene and have them accessible to all staff A sign or poster of the requirements may be useful It is important to note that visitors and contractors must also abide by the personal hygiene requirements Guidelines for Seafood Retailers 4 PREMISES HYGIENE Good premises hygiene is essential for producing safe seafood and a good shelf life Good premises hygiene includes e cleaning and sanitation of seafood preparation surfaces and equipment e controlling pests and vermin such as rodents cockroaches flies e effective waste disposal and e maintenance of premises and equipment Why do we clean and sanitise Cleaning and sanitation is often seen as a chore It is done at the end of the day staff are tired and it has a financial cost Failure to perform effective cleaning however can result in substantial product losses and possible food poisoning All surfaces equipment and utensils that come into contact with seafood should be cleaned and sanitised at least on a daily basis This means it should be odourless free of soil and be almost entirely free of bacteria The main reasons we clean and sanitise regularly are e to minimise the risk of co
37. n Tues Wed Thur Fri Sat Responsible Preparationbenches DS J Hand wash basin amp sinks Ds o T Buckets Tubs Boards DS Equipment e g knives tongs DS Joo Displaycabinets fJ DS J J S DS J Jj J IE T Utensils Pots Crockery Ds f oo 0 T Display cabinet J DS J _ Internal waste bins fJ DS 5 J _ Cookers Stoves Fryers D Washing up area Foos amp ws b _ LL Weekly Cleaning amp Sanitation Deliveryvehicle DS Jo o To S S S S Coolroom refrigerator DS Too Soo To _ S ST Toilets amp Basins J DS T J J J Dry goodsstore Jo P p J J j p Plastic curtains E D J Exhaustcanopy J D J J j pore He cud ous Monthly Cleaning amp Sanitation Freezers D Jj Cupboards Shelvins D _ J p Lighting amp ceiling J D J S T Windows amp screens gt Exhausfan Veniltin D f do S ST Drains Grease Traps fJ J J ST Yad amp suruns 5 0 0 5 pP
38. nt if you can smell fishy odours then there is a cleaning problem e may be performed as part of the Pre Operational Hygiene Inspection or during hygiene audits 12 Guidelines for Seafood Retailers What is a cleaning schedule How often you clean something will depend on the item being cleaned Some items are required to be cleaned and sanitised daily while others may be weekly or even monthly Seafood contact surfaces should be cleaned and sanitised daily while an exhaust canopy should be cleaned at least weekly One of the best tools to ensure cleaning duties are completed when required is through the use of a cleaning schedule or roster A cleaning schedule lists all the items that require cleaning the frequency of cleaning who is responsible for performing the cleaning and possibly the cleaning method to be used The cleaning schedule should be placed on a wall in a visible location At the completion of cleaning the responsible person is required to sign or initial the cleaning schedule The benefits of using a cleaning schedule ensure that e items are not forgotten to be cleaned e staff understand their duties and responsibilities e there is a permanent record of performing cleaning and sanitising and e staff are accountable Following is an example of a cleaning schedule 13 Guidelines for Seafood Retailers Sample Cleaning Schedule Daily Cleaning amp Sanitation Items to be Cleaned Method Person Mo
39. ntamination e g bacteria insects foreign objects e to maintain safe seafood and prevent food poisoning e to maximise product shelf life e to reduce premature product spoilage and waste e to prevent the attraction of pests and vermin to prevent objectionable odours e to meet regulatory requirements e satisfy customers and e to provide a safe environment to work in What is cleaning Cleaning is the removal of all waste materials from surfaces Waste material may be anything that is harmful to the food unsightly or a potential food supply for the bacteria Seafood waste materials would include fish scraps protein residues fat blood guts scales and slime Because of fatty residues and sticky slimes a detergent is necessary to effectively remove waste materials from seafood preparation surfaces A detergent is a cleaning chemical that e is able to wet the surface e softens and penetrates waste materials e breaks up fats and holds them in suspension e lifts waste materials so they can be rinsed away with water e does NOT kill bacteria 10 Guidelines for Seafood Retailers What is sanitising Because detergents do not kill bacteria surfaces equipment and utensils that have been thoroughly cleaned also need to be sanitised Sanitising is the killing of bacteria on a clean surface through the use of e steam e hot water gt 75 C or e chemicals applied as foams or sprays There a
40. o the freezer in single layers fillets flat whole fish and crustaceans belly down with head lower than the tail Freeze small quantities at one time 9 To extend the frozen life of seafood whole fish may be removed from the freezer after they are fully frozen unwrapped and dipped or sprayed with water This will produce a protective ice layer and reduce dehydration Rewrap re label and return to the freezer 10 Fish can be kept frozen for 4 6 months three months for oily fish E m be Even if quickly frozen after catching frozen seafood will not keep indefinitely Bacterial activity ceases below about 10 C but chemical and biochemical changes enzymes oil oxidation dehydration will still occur These changes may bring about slow irreversible changes in odour flavour and appearance For long term freezer storage it is recommended that a temperature of 30 C is maintained this may only be achieved by commercial freezers Seafood stored at 15 C domestic freezers will have a much reduced shelf life Other important points to remember when freezing seafood include the following e Never freeze unsold seafood bacterial spoilage may have already occurred e Do not refreeze seafood as it will increase the chance of bacterial spoilage e Handle frozen seafood gently as it can be easily damaged e Regularly defrost freezer as ice build up will slow the process of freezing e When defrosting the freezer move seafood to
41. ocedure This procedure should cover walls floors benches sinks equipment and other seafood contact surfaces as well as the method of chemical dilution and application The method of cleaning may vary depending on the item being cleaned the equipment available and the chemicals used Cleaning procedures can be written in conjunction with cleaning chemical suppliers 11 Guidelines for Seafood Retailers There are many different cleaning and sanitising chemicals available including combined detergent and sanitisers foams no rinse sanitisers and sanitiser sprays Because of this a generic cleaning procedure may not apply to all seafood premises An example cleaning procedure may include the following steps e solid wastes i e seafood scraps are put into waste bins Step 2 Cold water wash e use cold water under pressure to wash walls floors and removes soluble equipment Hot water is not recommended as it causes waste amp softens food residues to set and become difficult to remove remaining materials e start from the corners and work towards the drain top to bottom to reduce the spread of contamination Step 3 Apply detergent amp e apply an approved food grade detergent to all surfaces scrub moving upwards from the bottom to the top and observing loosens and lifts soil manufacturers instructions i e concentration contact and dirt time temperature e scrub equipment and surfaces using cleaning pads or spon
42. om staff or sanitation Procedures amp GMP equipment e g trays Use of contaminated ice or Only use potable water and ice made water from potable water Regular cleaning and sanitising of ice storage facilities and ice machines Preparation steps Contamination from Procedures amp GMP e Staff e Personal hygiene procedure e Equipment e g knives e Cleaning and sanitation procedure e Pests e g flies e Pest amp vermin control procedure 29 Guidelines for Seafood Retailers e Cleaning or pest control Waste disposal procedure chemicals Facility maintenance procedure Thawing Growth of bacteria due to Thawing frozen seafood in the thawing seafood at room refrigerator cool room temperature Cooking Bacteria survival due to Cooking to greater than 60 C insufficient cooking Monitoring cooking temperature and time Display for sale e As for Storage e As for Storage Sale to customer Contamination from equipment Good personal hygiene cleaning and e g scale or staff sanitation Procedures amp GMP Listing all the steps and their potential hazards clearly demonstrates that the safety of retail seafood relies on many factors These include the effective operation of equipment as well as staff understanding and adhering to documented requirements Every step is important to ensuring safe retail seafood and protecting the customer from food poisoning What is a HACCP Plan HACCP stands for Hazar
43. ontact How create interest Seafood comes in a wide variety of colours shapes and sizes so use these characteristics to create stimulating displays Some points to remember when trying to create interest are e variation e large variety of colours to catch the eye e use of value added products e bright lights to promote a clean premises e music and entertainment e g filleting demonstrations e posters to keep the customers thinking about seafood e decor that includes an aquarium illustrated instructions or photos and e seafood arranged according to commodity fillets whole fish shellfish value added products Entice your customers by providing other meal ingredients and accompaniments e g bottled chilli sauce next to a display of mussels bottles of lemon juice bread crumbs A good location for accompaniments is next to the cash register 39 Guidelines for Seafood Retailers What is the best lighting for seafood The best lighting for displayed seafood is blue tint fluorescent lighting Fluorescent lighting radiates little heat and the blue tint will bring out the seafood s colour and markings How can use quality and price Arrange displays according to product quality and price The oldest and less attractive products should be located at the back and if possible sold first To help turn over older stock a price reduction system can be implemented Use weekly specials to encourage r
44. r before the commencement of will result in a tough texture Fish have very delicate connective tissue between muscle blocks if a fish is handled roughly while in rigor mortis it will damage this tissue resulting in a texture change and loss of moisture and flavour Fish going slowly and gently through the process of rigor mortis will extend the shelf life of product rigor While a fish is in rigor it should not be straightened out or bent Chilling slows and extends the process of rigor While in rigor the straightening or bending of a fish will result in the tearing of muscle blocks away from the connective tissues resulting in a gaping or torn fillet While in rigor spoilage is minimal Guidelines for Seafood Retailers What is contamination Contamination is the introduction of a contaminant on to or into a food There are three types of contamination Bacterial Bacteria can get on to seafood from the environment food handlers or the premises and equipment Chemical Chemicals can get on to seafood from cleaning chemicals not being properly rinsed off equipment or excessive food additives Chemicals can get into seafood from a polluted harvest environment Physical Physical objects can get into seafood from food handlers and the processing environment e g jewellery hair dust Contaminated seafood may cause consumer illness such as food poisoning resulting from bacteria e chemicals
45. r and quality In some cases commercially frozen or sea processed seafood is of better quality than chilled seafood that may have been incorrectly handled and stored 38 Guidelines for Seafood Retailers 8 PRESENTATION PROMOTION AND MARKETING Presentation promotion and marketing play a large part in drawing customers to your shop and making the sale How do I display and present seafood effectively The importance of seafood display and presentation cannot be over emphasised The display will lure the customer to the shop and an interesting presentation will get the sale particularly the impulse sale Seafood presentation and the image of the premises and staff all have an impact on customers Things to bear in mind during the presentation and display of seafood are e staff product knowledge know about today s product e the presentation should promote product freshness e the premises should be seen as clean and hygienic e staff should be neat e g uniforms and hygienic e display cabinets should be kept full e good housekeeping e effective lighting e use plenty of ice e use garnishes e g whole or fruit slices well washed parsley and e location of product information Be careful with garnishes as they may contaminate seafood or result in staining Parsley may carry bacteria or citrus fruit slices may leave marks on exposed flesh This can be avoided by washing garnishes and by minimising product c
46. re included in the following table Process Step Potential Hazard Control Measure Purchase or The seafood is contaminated Approved supplier program receipt of with seafood e Seafood toxins e g Paralytic Harvested from uncontaminated waters Shellfish Poison Ciguatoxin from an approved area Heavy metal e g mercury contamination particularly Effective chilling from harvest to the shark and large predatory retail store fish Bacteria e g Vibrio Good hygiene during handling and clostridia Staphylococcus transport aureus listeria salmonella Scrombrotoxin histamine Purchase of fish of a limited size Viruses e g Hepatitis Parasites e g anisakis Cooking prior to consumption Foreign objects e g wood glass plastic Transport to store Contamination during Good personal hygiene cleaning and transport from vehicle or sanitation Procedures amp GMP food handlers Growth of bacteria due to Monitoring storage temperature poor temperature control Chiller freezer unit maintenance Effective use of ice Storage Growth of bacteria due to Monitoring storage temperature poor temperature control or Chiller freezer maintenance excessive storage time Effective method of storage e g air circulation not overstocking use of ice Stock rotation system Cross contamination Separation during storage between cooked or ready to eat and raw seafood Good personal hygiene cleaning and Contamination fr
47. re many types of chemical sanitisers available but it is important that they e of food grade e must be applied at the right concentration and e require time to work contact time Chlorine based sanitisers are often used due to their low residual properties Phenol based sanitisers are not recommended as they leave a residue that can taint seafood What is good housekeeping Good housekeeping is the practice of cleaning as you go Continually cleaning up is necessary to e control contamination and e maintain a safe working area Good house keeping would include the following practices e Regular removal of food residues food scraps and waste materials from work areas and amenities e Adequately store packaging materials to prevent contamination for example dust insects chemicals e Maintain work areas in a neat manner where equipment for example tools and hoses is returned and adequately stored e Provide good supply of suitable cleaning equipment such as mops brushes protective clothing and gloves Avoid the use of cleaning cloths as damp cloths breed bacteria e Store and maintain cleaning equipment hygienically and replace when worn e Store cleaning chemicals away from foods and packaging materials What is a cleaning procedure To ensure effective cleaning and sanitation and to make sure all staff are aware of their duties it is recommended that seafood businesses document their cleaning pr
48. resh seafood A stock rotation system should operate on the first in first out principle To prevent contamination during storage and display seafood should be covered separated and well drained The following seafood should be separated to prevent cross contamination e Cooked or ready to eat from raw seafood e Different seafood species especially shellfish from finfish e Processed seafood e g smoked fish from fresh seafood e g fish fillets e Seafood from other foods Seafood must not rest in liquids during storage as this will cause the flesh to go mushy and will leach out flavour and colour Seafood can be stored safely e inice inachiller cool room refrigerator or freezer or e inarefrigerated display cabinet 19 Guidelines for Seafood Retailers How 1 store fresh seafood using ice For maximum shelf life the best technique for storing fresh chilled seafood is to pack it in ice This retains freshness quality characteristics and prevents dehydration and spoilage Ice operates most efficiently when it melts and when in direct contact with the seafood The melting ice allows a heat transfer while also washing bacteria from the outside of the fish Effective ice storage of seafood includes the following steps 1 Wash whole fish both outside and inside remove foreign matter such as seaweed and allow to drain Seafood should be washed in salted chilled water to prevent flavour loss
49. s reducing inflammation in conditions such as rheumatoid arthritis improving the immune system e high in trace elements and essential minerals Iodine Selenium Iron Copper Calcium Magnesium Zinc e high in vitamins B group vitamins Vitamin E A amp D e low in salt associated with high blood pressure e easily digestible Typically most Australian fish contain about 75 per cent water 20 per cent protein 3 per cent minerals and 2 per cent fat It has been claimed that eating two or more seafood meals per week will lower the risk of coronary heart disease As well as information on the nutritional benefits of seafood customer information cards could be supplied on e How to purchase quality seafood e Handling instructions e How to prepare seafood in the home e Recipes to promote healthy eating e Methods of cooking seafood steaming baking grilling barbecuing microwave marinating sousing smoking 41 Guidelines for Seafood Retailers 9 PRODUCT KNOWLEDGE AND CUSTOMER SERVICE How important is product knowledge Since many customers are not familiar with the large variety of seafood face to face selling and product knowledge is very important Customers may know only a few species of fish one or two ways of preparing or cooking seafood and may also lack knowledge on the storage and shelf life of seafood Therefore seafood retailers who talk to their customers about handling quality and meal sugg
50. s for Seafood Retailers What is cross contamination Cross contamination occurs when we accidentally move contaminants from one place to another such as from dropped seafood on to the preparation bench then from the dirty bench on to a clean piece of seafood Cross contamination is particularly important between raw and cooked or ready to eat seafood Cross contamination can occur when raw seafood comes into direct or indirect contact with cooked or ready to eat seafood during preparation storage or display Consumption of cooked ready to eat seafood that has become contaminated with bacteria from raw seafood may result in food poisoning What is food poisoning Food poisoning is any illness caused from eating contaminated food Allergies heavy metals viruses and chemicals can all cause food poisoning However the main cause of food poisoning is bacteria The symptoms of food poisoning and the time between eating contaminated food and the start of symptoms that is the onset time will vary depending on the bacteria causing the illness Food poisoning symptoms may include e nausea e diarrhoea and vomiting e stomach pains e sweating and fever and e headache People can get food poisoning from eating the bacteria or from the toxins produced by the bacteria After consuming contaminated food the onset time of food poisoning may vary from hours to days Fast acting food poisoning is caused by bacterial toxins
51. s it will contain bacteria How do I display seafood safely It is just as important to display and serve seafood to the customer in a safe manner as it is to control safety during receipt storage and preparation Seafood contamination and spoilage can be prevented during display and customer service by e maintaining display cabinets between 1 5 and 5 C e maintaining good staff and premises hygiene e using clean trays for displaying seafood e preventing unnecessary contact with seafood use tongs disposable gloves or plastic bags where possible e changing or washing gloves as often as you would wash your hands e using separate tongs for ready to eat seafood e weighing seafood onto a piece of plastic wrap or into a plastic bag never directly onto the scales e separating ready to eat seafood preferably in different compartment or by a physical barrier e not overstocking the display cabinet as this will reduce effectiveness e loading display cabinets with pre chilled seafood display cabinets are designed to temporarily hold temperatures but not to reduce a product s temperature and not using display signs that puncture the flesh they are a potential source of contamination and allow easy access for bacteria Ideally display cabinets should be fully enclosed to maintain a constant air temperature and prevent contamination If open display is used protect the seafood with sneeze guards have
52. seafood to have a Food Safety Program and HACCP Plan will give you further assurance that the purchased seafood has been handled and stored safely 18 Guidelines for Seafood Retailers How I store seafood safely During storage the pleasant flavours of seafood are progressively lost as spoilage occurs and stale unpleasant flavours develop As these spoilage flavours increase the seafood becomes less acceptable to the consumer To prevent seafood spoilage three important factors must be controlled during storage e Product temperature e Storage time stock rotation and e Protection from contamination Fresh seafood must be stored between 1 5 and 5 C Frozen seafood must be stored at 18 C or lower Seafood should never be at room temperature Storage temperatures closer to 0 C between 1 5 C and 2 or lower than 18 C will give a longer shelf life as they minimise the activity of enzymes and the growth of bacteria Avoid the partial freezing of seafood because e seafood cannot be sold as fresh if its temperature has gone below 1 5 C and e storage temperatures between 2 C and 5 C will cause the disruption of cell membranes and speed up enzyme activity Stock rotation during storage is important to maintain seafood safety and freshness Never mix two deliveries and identify them by using different shelves and date codes Rotate stock and prevent left over seafood coming in contact with f
53. signs of bleaching Outer skin clear or water white Fish lie individually in the box They may still be in rigor All colours are clear bright and shiny with glistening appearance Scales bright and not 4 easily rubbed off CAUDAL VEIN Blood red and solidified EYE Bulging full and convex ABDOMINAL CAVITY Translucent cornea Pupil clear black and bright Firm and elastic resilient to GILLS pressure translucent white or pale pink no traces of viscera adheres firmly to the backbone Peritoneal membrane shining smooth and glossy not easily removed from the flesh Engorged with bright red clear blood free from mucus clean and translucent Smell pleasant fresh seaweed odour not offensive Characteristics of stale fish GENERAL APPEARANCE SKIN Dull pitted and bleached with a covering of dotted yellowish grey mucus Fish fall together as a composite mass within the box loosing their individual identity The flesh appears limp soft and pitted Colours become pale dull amd indistinct possibly with a thick covering of yellow grey slime Scales are easily detached CAUDAL VEIN Blood watery dark red brown or purple permeating into the flesh of the fish EYE ABDOMINAL CAVITY i e us GILLS Flesh dark pink to red yellow or white with cloudy even brown Easily pitted with cornea Lacks any sign Deep brown grey or bleached with a pressure soft and flabby possibly
54. tablish a system to monitor control of each CCP Establish the corrective action to be taken when monitoring indicates that a particular CCP is not under control 6 Establish a procedure for verification to confirm that the HACCP system is working effectively 7 Establish documentation concerning all procedures and records appropriate to these principles and their application up Venta A HACCP plan consists of documents and records that are developed when a HACCP team follows the five preliminary steps and seven principles prescribed by Codex Alimentarius It is important to remember that HACCP manages food safety hazards associated with food and the process of production Documented procedures covering GMP manages food safety hazards associated with staff and the processing environment Before the development of a HACCP plan retail seafood businesses should gain an understanding of how to apply HACCP principles It is recommended that at least one member of the HACCP team receives some HACCP training and technical information can be obtained from food technologists microbiological laboratories and contained within industry guides and publications There is a lot of information available that can help you develop a HACCP Plan for your business including guides generic HACCP plans and the Internet It is important to remember that your business is unique so adopting another business s HACCP Plan will not work Developing your HAC
55. te cleaning e prevent the entry of pests and vermin and e exclude as far as practicable the entry of dirt dust smoke foul odours and other contaminants As a general rule if something is easy to clean it will get cleaned Consequently it makes good sense to keep your premises in good repair Internal walls floors and ceilings must be smooth durable resistant to corrosion non toxic impervious to water and non absorbent They must be maintained free from cracks crevices and other defects If they do not fit this description they will be harder to clean and often will not be cleaned thoroughly 16 Guidelines for Seafood Retailers 5 SEAFOOD HANDLING AND STORAGE Seafood purchased by a retail store for on selling to the consumer must be safe and of sufficient quality to ensure it will not spoil during expected storage times Good handling and storage practices are needed by the retail store to ensure that the customer receives safe seafood that will keep for a reasonable time is fresh in appearance and colour and is palatable when consumed How do I purchase safe quality seafood The three most effective ways of ensuring you purchase safe quality seafood are to e know your supplier e perform a receipt inspection and e ask your suppliers to show you their Food Safety Program Careful selection and evaluation of your suppliers will ensure seafood has been harvested from uncontaminated waters by commercial fishermen an
56. umer Quality seafood can be defined as seafood that meets the customer s requirements Quality is a combination of various properties that influence acceptability Attributes that determine the quality of retail seafood may include e Freshness degree of spoilage e Food safety will not cause illness or injury e Aesthetic considerations size and appearance e Satisfaction on eating texture and taste e Degree of contamination with undesirable materials e Nutritional value e Cost e Damage e Packaging e Service Some quality attributes are more important than others and will vary depending on the type of seafood and the consumer However freshness and safety are the single most important requirements for all seafood Quality attributes that affect the health and safety of the consumer are not negotiable Factors that affect the quality of retail seafood at the point of sale include e the initial quality of the seafood from markets or wholesaler e time between catching and retail distribution e rough handling e temperature control e staff and premises hygiene e method of storage and display chilled and frozen and e staff product knowledge How do assess seafood quality Sensory analysis or using your senses is still the most effective way of assessing the freshness and quality of seafood It is cheap no equipment is needed and it is quick As we are already aware when seafood spoils it goes
57. usiness is handling food safely e Potential reduced inspection audit frequencies and associated costs e Precise clarification of management objectives regarding food safety e Reduced risk of litigation and reduced costs of any such litigation e Reduced cost associated with potential product recalls What is a Quality Assurance System A Quality Assurance System is a documented system that aims to ensure the supply of a quality product or service It consists of business policies procedures work instructions records processes resources and structure for effective quality management 32 Guidelines for Seafood Retailers A Food Safety Program is the beginnings of a Quality Assurance System and can be expanded to fulfil the requirements of any QA Standard or Code There are many QA Standards and Codes to which a seafood business can become accredited Before embarking on quality assurance it is important to understand the differences between the various standards and codes and to know your reason for accreditation Do not be afraid to ask for advice See the WA Seafood Quality Management Initiative SQMI publication Quality Assurance Guidebook for more information on QA Systems 33 Guidelines for Seafood Retailers 7 MAXIMISING SEAFOOD QUALITY What is quality Before attempting to control the quality of retail seafood you must first define what constitutes quality The decision about quality rests ultimately with the cons
58. vered when handling or preparing un packaged seafood Hair is a common cause of physical and bacterial contamination of foods To prevent hair from coming into contact with food or food contact surfaces food handlers are required to wear clean hair covering when in food preparation packing and services areas Quite a number of outbreaks of food poisoning have been caused by people who are ill Colds or flu can result in coughing and sneezing which may directly contaminate seafood or may result in poor hygiene such as not washing hands Diarrhoea and infectious illnesses like hepatitis pose a significant risk to food safety as they can be transmitted through food Staff are required to tell management if they are suffering from Severe cold or flu symptoms Stomach cramps vomiting and or diarrhoea Contagious or infectious diseases Infected wounds sores or boils Dermatitis rashes or skin irritations C Ec They not permitted to perform activity where there is direct contact with seafood and should only work in areas where there is no risk of contamination Following is a list of some other recommended personal hygiene requirements e Cover cuts burns rashes or other injuries Use brightly coloured waterproof bandages amp wear a disposable glove over the top e Remove all jewellery as it prevents effective hand washing and poses a risk of physical contamination e Remove nail polish heavi

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